Yirgacheffe Region | Burka Silinga Black Skirt Processing Station Washed Bean Local Native Variety Flavor

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Yirgacheffe Region | What is the Flavor of Local Heirloom Varieties from Burka Silinga Washing Station?

The Burka Silinga washing station is located in the famous Yirgacheffe region of Ethiopia. About 500 farmers deliver their coffee beans to the Burka Silinga washing station. These small farmers typically cultivate about 2.5 hectares each, at altitudes between 1,850-1,900 meters. Farmers must deliver the harvested coffee immediately to the processing station, as the coffee will begin to ferment and develop poor flavors if it takes more than 4 hours. Once the coffee arrives, workers at the station must labor through the night until dawn, as any delay would result in the loss of the farmers' hard work and money. The coffee cherries are depulped and then processed using the washed method with a 48-hour fermentation period, followed by drying on raised bamboo beds for 7-10 days, depending on weather conditions.

Yirgacheffe grows in the mountains and forests of the famous Sidamo region in southwestern Ethiopia. The coffee beans are small to medium in size, with raw beans showing a slightly yellowish-green color and beautiful, complete shapes, making them representative among fine East African coffees.

What makes Yirgacheffe most renowned is its unique and distinct fruity sweetness and acidity. Upon tasting, the aroma immediately emerges, beginning with pleasant citrus notes, along with flavors and jasmine fragrance. "Not quite like coffee, but more like fruit tea" is a common impression people have of light to medium roasted Yirgacheffe. Yirgacheffe exhibits unique lemon, floral, and honey-like sweet aromas, with soft fruit acidity and citrus flavors, creating a fresh and bright mouthfeel. It's a highly distinctive premium coffee and a quality washed Arabica bean.

Grown in a misty valley, this coffee bean earned its beautiful name. In the town of Yirgacheffe in Ethiopia's Sidamo province, numerous coffee trees are planted. Abandoning the sun-drying processing method used in Sidamo ten years ago, farmers in the misty valley switched to the washed method to process coffee beans. This change to washed processing greatly contributed to Yirgacheffe's fame. Today, Yirgacheffe is not just a geographical name but has become a well-known synonym for premium coffee beans.

According to local elders, although Yirgacheffe from the misty valley is world-famous for its washed processing method, the area still primarily uses traditional natural processing methods, as local residents believe this approach imparts an indescribably exquisite flavor to the coffee beans. Due to Yirgacheffe's renowned reputation, the country has incorporated coffee brewing ceremonies into banquets for foreign guests. They don't mind whether the beans are whole and full, directly placing coffee beans in iron pans for roasting. Whether the roasting becomes too dark—a major taboo in coffee roasting—is not a concern at this moment. Under this traditional and wonderful ceremony, even with beans of varying colors, they can still brew an unforgettable, marvelous taste.

Coffee Information

Farm Name: Burka Silinga

Farmer: Various small producers

City: Gedeo district

Region: Yirgacheffe

Country: Ethiopia

Altitude: 1,850-1,900 meters

Farm Size: Composed of 500 members

Variety: Heirloom (local traditional varieties)

Processing System: Washed (dried on raised beds)

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water to coffee ratio 1:15, using 15g of coffee. First pour 25g of water and let bloom for 25 seconds. Second pour up to 120g and stop pouring. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g. Extraction time approximately 2:00.

Analysis: Using a three-stage pour method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, stopping the pour can help extend the extraction time.

Important Notice :

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